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Monday, June 30, 2014

I am happy to host this month International Food Challenge (IFC), thanks Saras for giving this oppurtunity!!! Chiang Mai (the region’s focal point for tourism) is the capital, Northern Thailand is a place of ‘picture postcard’ beauty and wonder. Blessed with some of the best scenery in the kingdom, the north is a region of forests and mountains, and rivers and waterfalls, often set against a backdrop of swirling mists and fog. Living amongst this scenic splendour are Thailand’s hill tribes – peoples whose conventions and customs differ from mainstream Thai culture and whose ways of life have altered little in generations. Many of

Friday, June 27, 2014

Making homemade pizzas from scratch gives immense bliss!!! That too when kids enjoy eating and asks for more slices, our few hours of work flew like anything!!! Today’s recipe is a copycat of California Pizza Kitchen and the highlight of this recipe is marinating the toppings (here I use veg) like Paneer, Cauliflower, Broccoli and Corn in BBQ sauce and grill it before topping over Pizza Crust. To the below quantity you get

Tuesday, June 24, 2014

Today I am here with a mix of mildly sweet and savory bun Komaj/Persian Bread for Aparna's We Knead To Bake (WNTB) Group. These breads are usually served with tea. The recipe is taken from Greg and Lucy Malouf’s book, Saraban – A Chef’s Journey Through Persia, and here’s what they have to say about

Friday, June 20, 2014

Scones were in my to do list for a while and when Archana suggested savory scones for this month Swathi’s baking partners challenge I made it few days back. Thanks for the recipe suggestion, these scones are super perfect for savory lovers, egg free as well. We had it as evening snack with soup. You can go for any

Sunday, June 15, 2014

After almost a week break today I am posting a very tasty non veg biriyani which tastes similar to Ambur hotel biryani. Ambur/Vellore is very special for Mutton (Goat) biryani and while travelling to Chennai few

Tuesday, June 10, 2014

Today I am with a healthy spinach stuffed savory pie/Spinach Fatayer recipe. This recipe belongs to Middle East Food/Arabic bakes category. I prepared twice before posting here. This savory pies are perfect for evening snack/dinner, which can be served with warm soup. This Fatayer is definitely a keeper recipe and I

Saturday, June 7, 2014

Mathri is a deep fried savoury snack usually made of All-purpose flour and spices. It can be kept fresh in air tight containers for days, and hence it makes a perfect snack with tea and Coffee. Traditionally (or rather out of habit ) mathirs are eaten with pickles. Since Mathris are mildly spiced, hot pickle compliments them very well. It’s a general norm to serve Mathri-Achaar and some sweet (mithayi) when the guests visit, especially during festive time. There are basically two types of Mathris, One is very mildly spiced, thin, crispy variety and the other one is this spicier, thicker, flakier, crumblier one which I have made here today. You can include any other herbs to this Mathri like Parsley, thyme or even greens like fenugreek, spinach etc. as well. Each will provide a distinctive flavour and fragrant to this snack. Here, I have mixed whole wheat flour with